Grilled Marinated Flank Steak
Fire up your grill for this irresistibly flavorful Grilled Marinated Flank Steak, a perfect combination of tender meat and bold seasoning. Marinated in a zesty blend of soy sauce, olive oil, fresh lime juice, garlic, honey, and aromatic spices like smoked paprika and cumin, the flank steak soaks up every bit of flavor as it rests. Grilling at medium-high heat caramelizes the marinade to form a beautifully charred crust, while keeping the inside juicy and succulent. The quick cook time—just 10 minutes—makes this dish ideal for weeknight dinners or cookouts. Serve it thinly sliced against the grain for melt-in-your-mouth tenderness, and pair with roasted vegetables, a crisp salad, or cilantro-lime rice for a complete, crowd-pleasing meal. Perfectly seasoned, easy to prepare, and packed with smoky, tangy, and slightly sweet notes, this grilled flank steak is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 0.25 cups Olive oil
- 0.25 cups Soy sauce
- 2 tablespoons Fresh lime juice
- 4 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a small mixing bowl, combine olive oil, soy sauce, lime juice, minced garlic, honey, ground cumin, smoked paprika, black pepper, and salt. Whisk together until fully emulsified.
Place the flank steak in a large, resealable plastic bag or shallow glass dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat, around 400°F (200°C). Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and let any excess marinade drip off. Discard the used marinade.
Place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tender slices. Garnish with chopped fresh cilantro if desired.
Serve the grilled flank steak immediately with your choice of sides, such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 6852 mg | 298% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 35.5 g | ||
| Protein | 271.8 g | 544% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 144 mg | 11% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3125 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
